GINGER PEAR BREAD
A great way to use up extra pears, this bread is packed with juicy chunks of them, along with ginger, cinnamon, brown sugar and whole wheat flour. It's a healthier choice than many other baked brunch items-and it freezes well. -Carly Curtin, Ellicott City, Maryland
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (12 slices each).
Number Of Ingredients 14
Steps:
- In a large bowl, drizzle pears with lemon juice; set aside., In another large bowl, combine the flours, sugar, 1/4 cup brown sugar, baking powder, baking soda, salt, ginger and cinnamon. In a small bowl, whisk the eggs, oil and vanilla. Stir into dry ingredients just until moistened. Fold in pear mixture., Transfer to two 8x4-in. loaf pans coated with cooking spray. Sprinkle with remaining brown sugar. Bake at 350° for 45-55 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 175 calories, Fat 8g fat (1g saturated fat), Cholesterol 26mg cholesterol, Sodium 195mg sodium, Carbohydrate 25g carbohydrate (14g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
FRESH PEAR BREAD
When our tree branches are loaded with ripe and juicy fruit, I treat my family and friends to lots of easy pear recipes. I always receive raves and requests for this particular pear bread recipe because of the mix of fun ingredients.-Linda Patrick, Houston, Texas
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each)
Number Of Ingredients 12
Steps:
- In a bowl, combine the eggs, sugar, oil and vanilla; mix well. Combine flour, baking powder, cinnamon, baking soda and salt; stir into the egg mixture just until moistened. Toss pears with lemon juice. Stir pears and walnuts into batter (batter will be thick). , Spoon into 2 greased 9x5-in. loaf pans. Bake at 350° for 55-60 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 168 calories, Fat 8g fat (1g saturated fat), Cholesterol 20mg cholesterol, Sodium 144mg sodium, Carbohydrate 22g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g protein.
GINGER PEAR BREAD
This is based on my mother's zucchini bread recipe. It is a very moist bread.
Provided by Elaine
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 1h15m
Yield 8
Number Of Ingredients 11
Steps:
- Toss chopped pears with sugar, ginger, and cloves in a large bowl. Set aside and let the sugar dissolve in the pear juices.
- Preheat oven to 325 degrees F (165 degrees C). Grease an 8x4-inch loaf pan.
- Stir vegetable oil, vanilla extract, and eggs into the pears. In a separate bowl, combine flour, baking soda, baking powder, and salt. Add the flour mixture to the pear mixture and stir gently just to combine. Pour the batter into the prepared loaf pan.
- Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, about 40 minutes.
Nutrition Facts : Calories 215.5 calories, Carbohydrate 27.9 g, Cholesterol 40.9 mg, Fat 10.4 g, Fiber 1.1 g, Protein 3.1 g, SaturatedFat 1.8 g, Sodium 330.1 mg, Sugar 14.7 g
PEAR BREAD
As Bosc pears ripen the texture is as soft as a ripe banana, so I got the idea of making my banana bread recipe with chunks of pear. I added a bit of homemade granola, instead of the toasted coconut I usually put in the banana bread. It is essentially the same recipe, but the result is completely and wonderfully different, with a sweet spice flavor. Note: The trick to this recipe is using the pears when they are very ripe. This means they are at their sweetest and will breakdown when baking.
Provided by Food Network
Time 2h5m
Yield 1 loaf
Number Of Ingredients 19
Steps:
- Making the bread: Preheat the oven to 350 degrees F. Grease a 9- by 5-inch loaf pan with butter.
- In a large bowl, whisk together the flour, granola, baking powder, sugar, salt, and spices.
- Cream together the butter and brown sugar, until light and fluffy. Add the eggs one at a time, scraping down the bowl after each one. Alternate adding the flour and milk, in 3 additions, mixing just to incorporate after each addition. Fold in the pears and nuts, if using.
- Spread the batter evenly into the prepared pan.
- Bake for about 1 hour 15 minutes, or until a tester comes out clean.
- Remove from pan and cool to room temperature.
- Make the icing: In a small bowl combine all the ingredients until smooth.
- Spread over the top of the cooled bread.
- Enjoy. Makes a great breakfast.
PEAR BREAD I
This bread is great lightly toasted for breakfast or anytime!
Provided by ANGIEGAIL
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Yield 20
Number Of Ingredients 11
Steps:
- In a large mixing bowl combine flour, baking powder, baking soda, salt, and cinnamon. Make a well in the center of the bowl.
- In a separate bowl combine the oil, eggs, sugar, grated pears, pecans, and vanilla. Blend well. Add to well of dry ingredients. Stir until just moistened. Spoon batter into 2 greased and floured 8x5x3 inch loaf pans.
- Bake in a preheated 325 degree F (165 degrees C) oven for one hour and 15 minutes. Cool on wire rack before removing from the loaf pans.
Nutrition Facts : Calories 278.7 calories, Carbohydrate 38 g, Cholesterol 27.9 mg, Fat 13.1 g, Fiber 1.7 g, Protein 3.5 g, SaturatedFat 1.7 g, Sodium 196.4 mg, Sugar 22 g
PEAR-WALNUT-CRANBERRY QUICK BREAD WITH VANILLA BEAN GLAZE
Glaze this loaf full of cranberry, pear and walnut with an icing made with real vanilla bean.
Provided by Food Network Kitchen
Time 2h45m
Yield 1 regular loaf or 3 mini loaves
Number Of Ingredients 18
Steps:
- Preheat the oven to 350 degrees F. Lightly brush one 9-by-5-by-3-inch loaf pan or three 6-by-3-by-2-inch mini loaf pans with melted butter and set aside.
- Combine the flour, granulated sugar, baking powder, salt, baking soda, cinnamon and nutmeg in a medium bowl. Add the cranberries and walnuts and toss together. Set aside.
- Whisk together the melted butter, yogurt, vanilla extract, eggs and grated zest if using in a small bowl. Stir in the shredded pears. Fold this mixture into the flour mixture until just incorporated.
- Transfer the batter to the prepared loaf pan(s). Tap the bottom on a hard surface a few times and smooth the top. Bake until a toothpick inserted in the center comes out clean, 55 to 60 minutes for the regular and 35 to 40 minutes for the minis. Transfer to a wire rack to cool for 30 minutes, then turn the bread out and let cool completely on the rack.
- Whisk together the confectioners' sugar, milk and vanilla bean seeds in a small bowl.
- Pour the glaze over the bread and allow to set at room temperature, 15 to 20 minutes. Store in an airtight container for up to 1 week.
PEAR AND GINGER QUICK BREAD
I found the ginger in the recipe to be a bit too much so I cut it to 1/2 tsp, but have posted the recipe here as created by King Arthur Flour. This makes a nicely different quick bread than the usual apple or banana.
Provided by Pa. Hiker
Categories Quick Breads
Time 1h45m
Yield 1 loaf, 16 serving(s)
Number Of Ingredients 12
Steps:
- Core the pears (there's no need to peel the fruit) and purée it well in a blender or food processor.
- In a large mixing bowl, cream together the sugar and butter, then add the egg, beating till smooth.
- Add the pear purée, flour, ground ginger, baking soda, baking powder, salt and vanilla. Beat till smooth.
- Stir in the candied ginger and nuts.
- Spoon the batter into an 8 1/2 x 4 1/2-inch loaf pan.
- Bake in a preheated 350°F oven for 55 minutes to 1 hour, or until a cake tester inserted into the center of the loaf comes out clean.
- Remove the pan from the oven, and cool the loaf in the pan for 15 minutes. Gently remove the loaf from the pan and cool it completely on a wire rack.
RIESLING BAKED PEARS
Here's an elegant yet simple twist on the autumn classic. Pears are oven-poached in Riesling wine, which is known for its floral accents and aromas and hints of honey and pear. Serve this dessert with lightly sweetened ricotta cheese. Delicious hot, room temperature or chilled.
Provided by Marie Simmons
Categories Healthy Fruit Recipes
Time 1h20m
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F.
- Cut a thin slice off the bottom of each pear, so they will stand upright. Arrange the pears in a 9- to 10-inch pie pan or similar baking dish. Whisk wine and honey in a medium bowl until well blended; pour over the pears. Add cinnamon sticks, bay leaves and orange zest to the wine mixture around the pears.
- Roast the pears, basting every 15 minutes, until they are wrinkled and tender, 45 minutes to 1 hour, depending on the type of pear used.
- Use a slotted spoon to transfer the pears to shallow dessert bowls. Pour the wine mixture into a small saucepan; bring to a boil. Boil until slightly thickened, about 6 minutes. Drizzle over the pears and garnish with the cinnamon sticks, bay leaves and orange zest. Serve warm, at room temperature or chilled.
Nutrition Facts : Calories 242.9 calories, Carbohydrate 44.3 g, Fat 0.2 g, Fiber 4.6 g, Protein 0.7 g, Sodium 2.3 mg, Sugar 31.7 g
PEAR BREAD WITH VANILLA AND GINGER
Make and share this Pear Bread With Vanilla and Ginger recipe from Food.com.
Provided by ratherbeswimmin
Categories Quick Breads
Time 2h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°; grease a 9x5 inch loaf pan.
- In a mixing bowl, cream the butter and sugar with an electric mixer.
- Add the eggs one at a time, beating well after each addition.
- Add in the vanilla extract and beat just until combined.
- In another bowl, combine the flour, baking powder, baking soda, salt, lemon zest, and crystallized ginger.
- Add the dry ingredients to the creamed mixture, alternating with the buttermilk, in three equal portions.
- Beat just until smooth.
- Gently fold in pears, just until evenly distributed.
- Scrape batter into prepared pan; bake in the center of the oven until golden brown and pick comes out clean, about 55-65 minutes.
- Turn the loaf out of pan onto a rack, then turn it right side up; let cool completely before slicing.
Nutrition Facts : Calories 283.3, Fat 10.5, SaturatedFat 6.2, Cholesterol 67, Sodium 121.7, Carbohydrate 43.5, Fiber 1.4, Sugar 22.9, Protein 4.2
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VANILLA GLAZED PEAR BREAD / THE GRATEFUL GIRL COOKS!
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Reviews 2Category Bread/BreakfastCuisine AmericanTotal Time 50 mins
- Preheat oven to 375°F. Slice pears in half lengthwise, and remove the core. Thinly slice pears; cut each slice into small cubes. Put pears in a large bowl. Add ground cinnamon, granulated sugar, and lemon juice; stir ingredients gently together. Set aside.
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Cuisine AmericanTotal Time 1 hr 10 minsCategory DessertCalories 3809 per serving
- Preheat oven to 350 degrees. Spray an 8 ½ inch by 4 ½ inch loaf pan with cooking spray or brush with oil. Line with a piece of parchment paper and grease the paper.
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4.6/5 (26)Total Time 1 hr 25 minsCategory BreadCalories 190 per serving
- Grease a large loaf pan. Line the bottom of the pan with a rectangle of parchment and grease the top of the parchment as well. Sprinkle cinnamon sugar into the pan, and tilt to coat the buttered surface. Shake out the excess. Set aside.
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- Whisk together the flour, salt and baking soda in a large bowl. Add sugar, melted butter, vanilla, sour cream, buttermilk and eggs. Mix well with spoon. Add in shredded pears. Spray a 9X5 bread pan with cooking spray and add the batter.
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- Combine sugar and butter in bowl. Beat at medium speed, scraping bowl often, until creamy. Add eggs, pear nectar and vanilla; continue beating until well mixed. Add shredded pear; continue beating until combined. Add all remaining bread ingredients; beat at low speed just until mixed.
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